In a bowl, flake tuna. Add paprika, lemon zest, lemon juice, and oil; mix well. Season with salt and pepper to taste.
Dry piquillo peppers on paper towels. Carefully split peppers open, remove seeds, and lay flat. Place a basil leaf on each and top with 1 Tbs.p. tuna mixture. Carefully roll to close. Seal each pepper with a toothpick if desired. Drizzle with etra oil and sprinkle with pepper; serve.
Serving
Suggestions
Makes 4 servints
Originally Submitted
2/10/2009
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